Ellenville's Number 1 Trip Advisor Restaurant!

Friday, February 19, 2010

UPDATE!!! Battle of the Pinot Noirs Wine Dinner & Class


Because of the snow we have expanded our Pinot Noir Wine Dinner. We ran our first dinner last Saturday February 27th. BUT we are offering it again this Friday March 5th!!!! That means if you could not make our scheduled date then we have given another option.

Call right away to make reservations for the second chance Pinot Dinner 845 647 3000.


Our Pinot Noir Wine Experience is February 26th. We are featuring Pinot Noirs from around the world. Here are the details.

Marinated & Pan Roasted Calamari with Cucumber and Fennel Salad
Chares Fere Brut Rose, 20 miles South of Champagne

Coq au Vin
Joesh Drouhin Cote de Beaune-Village 2005

Satueed King Oyster Mushrooms
Millbrook New York State

Pan-Roasted Trout with Winter Vegetables and Parsnip Purée
Elke Donnelly Creek Vineyard, Anderson Valley California 2006

Marscapone , Candied Nuts and Orange Honey
We are picking out a wine now for dessert

7pm
$59 per person

Thursday, February 18, 2010

This Local Realator has Lost Her Mind!!!!

Go to Cindy Rosen's homepage for a chance to win Aroma Thyme gift certificates. She has a lot to give away, checkout the video.
http://www.cindyrosenhomes.com/


Monday, February 15, 2010

Three Course Mardi Gras Menu $29.99

Join us for our Mardi Gras Three Course Tasting Menu from Monday February 15 to Friday February 19th. Early bird special of $24.99 if seated by 5pm.


Three Course Mardi Gras Menu $29.99


Open Face Shrimp Po’ Boy
Battered Shrimp on Grilled Bread, Lettuce & Tomato
Spicy Sauce


Entrees

Pan Blacked Blackened Trout

or

Shrimp, Chicken and Lamb Sausage Creole


Dessert

Our Version of Bananas Foster

MARDI GRAS HISTORY
The origins of Mardi Gras can be traced to Medival Europe, though we have no written record of how that really transformed into the current Mardi Gras of today. But the origins of the Mardi Gras we celebrate today -- with Kings, Mardi Gras colors, and brass bands -- are traced to New Orleans.
Although we can trace its history to the Romans, a French-Canadian explorer, Jean Baptiste Le Moyne Sieur de Bienville, landed on a plot of ground 60 miles directly south of New Orleans in 1699 and called it "Pointe due Mardi Gras." He also established "Fort Louis de la Louisiane" (which is now Mobile) in 1702. In 1703, the tiny settlement of Fort Louis de la Mobile celebrated the very first Mardi Gras.

Saturday, February 6, 2010

What Shirt is Justin Wearing for the Super Bowl

Justin is hoping to wear a Colts shirt while cheering for the Colts. But if he loses the bet with Marcus in the 5K race then he gets a Saints shirt for the big day. Check out the video for full details

Friday, February 5, 2010

Celebrate Valentines Day Early at Aroma Thyme Bistro, Hudson Valley Restaurants


Did you know Valentines Day is one of the busiest days in the restaurant industry? So we have created ROMANCE WEEK at Aroma Thyme. We are offering an outrageous aphrodisiac menu at a very special price.

Romance Week Three Course Menu
Sunday February 7th to Friday February 12th
call (845) 647-3000 for reservations

This menu was designed around aphrodisiac foods for our Romance Week. Celebrate Valentines Day early at Aroma Thyme Bistro with our specially priced Three Course Menu!
We listed a rundown on these aphrodisiac ingredients

$29.99 per person

Appetizer
Petite Organic Arugula, Dried Organic Black Mission Figs, Local Raw Honey Mustard Seed Vinaigrette

Entrees
Ginger Braised Free-Range Chicken, Roasted Fennel

or
Pan-Seared Brook Trout, Broccoli Rabe, Asparagus & Parsnip Puree

Dessert
Banana Split for Two, Chocolate Sauce, Vanilla Whipped Cream, Brownie Chunks & Glazed Almonds


Wine: A glass or two of wine can greatly enhance a romantic interlude. Wine relaxes and helps to stimulate our senses. Drinking wine can be an erotic experience. Let your eyes feast on the color of the liquid. Caress the glass, savor the taste on your lips. Do remember that excessive alcohol will make you too drowsy for the after-dinner romance. A moderate amount of wine has been said to "arouse" but much more than that amount with have the reverse affect.

Asparagus: Given it's phallic shape, asparagus is frequently enjoyed as an aphrodisiac food. Feed your lover boiled or steamed spears for a sensuous experience. The Vegetarian Society suggests "eating asparagus for three days for the most powerful affect".

Almond: A symbol of fertility throughout the ages. The aroma is thought to induce passion in a female. Try serving Marzipan (almond paste) in the shapes of fruits for a special after-dinner treat.

Arugula: Arugula or "rocket" seed has been documented as an aphrodisiac since the first century A.D. This ingredient was added to grated orchid bulbs and parsnips and also combined with pine nuts and pistachios. Arugula greens are frequently used in salads and pasta.

Broccoli Rabe: The ground seeds of various plants in the brassica family were believed to increase virility. In the case of broccoli rabe its more likely a myth created to get people to eat this bitter vegetable.



Bananas: The banana flower has a marvelous phallic shape and is partially responsible for popularity of the banana as an aphrodisiac food. An Islamic myth tells the tale that after Adam and Eve succumbed to the "Apple" they started covering their "nudity" with banana leaves rather than fig. From a more practical standpoint bananas are rich in potassium and B vitamins, necessities for sex hormone production.

Carrots: Another good reason to eat carrots--believed to be a stimulant to the male. The phallus shaped carrot has been associated with stimulation since ancient times and was used by early Middle Eastern royalty to aid seduction. High vitamins and beta-carotene. Perhaps a justification for a piece of carrot cake?

Chocolate: The Aztecs referred to chocolate "nourishment of the Gods". Chocolate contains chemicals thought to effect neurotransmitters in the brain and a related substance to caffeine called theobromine. Chocolate contains more antioxidant (cancer preventing enzymes) than does red wine. The secret for passion is to combine the two.
Figs: An open fig is thought to emulate the female sex organs and traditionally thought of as sexual stimulant. A man breaking open a fig and eating it in front of his lover is a powerful erotic act. Serve fresh Black Mission figs in a cool bowl of water as it is done in Italy and be sure to eat with your fingers!

Fennel: In the 1930's fennel was found to be a source of natural plant estrogens. Use of fennel as an aphrodisiac dates back to the Egyptian times where it was used as "libido enhancement".
Ginger: Ginger root raw, cooked or crystallized is a stimulant to the circulatory system. Perhaps a stir-fry with freshly grated ginger can stir something spicy up in the bedroom later.

Honey: Many medicines in Egyptian times were based on honey including cures for sterility and impotence. Medieval seducers plied their partners with Mead, a fermented drink made from honey. Lovers on their "Honeymoon" drank mead and it was thought to "sweeten" the marriage.

Pine Nuts: Zinc is a key mineral necessary to maintain male potency and pine nuts are rich in zinc. Pine nuts have been used to stimulate the libido as far back as Medieval times. Serve pine nut cookies with a dark espresso for a stimulating dessert.

Truffles: The Greeks and the Romans considered the rare Truffle to be an aphrodisiac. The musky scent is said to stimulate and sensitize the skin to touch.

Vanilla: The scent and flavor of vanilla is believed to increase lust. According to the Australian Orchid Society, "Old Totonac lore has it that Xanat, the young daughter of the Mexican fertility goddess, loved a Totonac youth. Unable to marry him due to her divine nature, she transformed herself into a plant that would provide pleasure and happiness." Fill tall Champagne glasses to the rim and add a vanilla bean for a heady, bubbly treat.

*Please no other offers, promos, discounts with this already outrageously priced menu

Monday, February 1, 2010

Great article in Sunday's Poughkeepsie Journal on healthier restaurants

January 31, 2010
www.poughkeepsiejournal.com

Dining out can be good for your heart — in more ways than one



Theresa Keegan
For Living & Being

A romantic dinner should warm — not harm — the hearts of loving couples dining out. And there are many Hudson Valley hot spots where great taste and great health go hand in hand.
"As a chef you're a buyer, and concerned about doing what's right," said Ric Orlando, chef and owner of New World Home Cooking in Saugerties. "I think a restaurant's reputation creates a trust and a bond (for consumers.)"
New World prides itself on creating food that is not only healthy, but also good tasting, he explains, in keeping with the motto, "We like you to dance when you leave New World." The days of overstuffed folks falling asleep next to a fire after dinner are a thing of the past.
"We're using herbs, spices and ginger, so you feel vital after you eat," he said. "Little choices make the menu less intense on your system."
The restaurant also uses local produce, free-range meats and is gluten-free, an action Orlando embraced after seeing how his wife, who has Celiac disease, was so much healthier after eliminating wheat from her diet.
"The demand keeps growing and growing, as more and more people are learning the intolerance of all the gluten in their diet." He says his wife's asthma went away almost instantly when she stopped eating gluten, and other health benefits followed.
"We make a lot of choices in our cooking to not serve wheat," said Orlando, adding the choices, such as using rice flour on the fried calamari, are conscious, but don't compromise taste.

Health concerns spur many chefs to review their offerings. In fact, the personal experiences of Marcus Guiliano prompted the Ellenville chef to not only alter the fare he was serving, but to open his own restaurant.
"I was a traditional French chef," he said.
But when his health deteriorated, including high cholesterol and blood pressure as well as weight gain, he knew something had to give. He began a rigorous lifestyle change that included eating healthy, natural products as well as exercising. His health immediately turned around.
"But I wasn't eating what I was cooking," he said. "It was getting tough for me … as I developed my own style."
The answer came in 2003, when he and his wife opened Aroma Thyme Bistro, a green-certified restaurant. "This is my calling … I'd done this myself. I believe in it. I know it works."
Guiliano credits the quality of the food to his attention to detail, acknowledging that running a restaurant means not only knowing about the food served, but also catering to a variety of customers.
"Some people walk in here and could care less … others come in here and really start meditating over the food."
Menus — including steak, seafood and vegan options — are full of information about the Himalayan Crystal Salt and Young Living oils they use and the ionized, plasma-activated water they serve. Often, it prompts discussions with customers.
"Once they raise questions, that's my cue to go in and explain," Guiliano said.He said people understand what he's talking about 90 percent of the time, and 60-70 percent of the people want more information.
"The number of people who understand what we do is growing and growing," Guiliano said. "We convert a lot of people to eating healthfully."
The restaurant does not use corn syrup, trans fats, refined white flour, sugar, butter or heavy dairy products. Meat is free-range and seafood is sustainable.
"I'm in tune to what happens when you cook food," Guiliano said. "Once people start tasting the food they're like 'Wow — this is incredible. I leave the restaurant full, but not bloated — and I feel good.' "
Aroma Thyme also focuses on its alcohol offerings and has been recognized by Wine Spectator Award of Excellence. A new emphasis, including local Hudson Valley wines, beers and vodkas, includes listing the distance the product traveled to get to the restaurant. It's an attempt to get people to think about their carbon footprints.
"Everyone has different expectations when they walk in and eat," said Guiliano, but by the end of the meal, he said they're educated when they leave: "There actually is a difference."
For Josh Kroner, chef and owner of Terrapin Restaurant, dining healthy is dining delicious.
"To me, healthy food is food that's wholesome in itself," he said. "No added chemicals and that's not processed." The Rhinebeck restaurant has earned a reputation for making everything from scratch, a tradition Kroner learned as a child in his grandfather's restaurant.
"My basic take on healthy food isn't necessarily low-fat, low-calorie or low-starch," he said. "It's a matter of moderation. People modify their diets to however it's going to make sense to them."
He doesn't use any hydrogenated oil, and the menu always offers several vegetarian dishes, as well as options that have less fat. Wild, instead of farm-raised salmon is served because of the health and ecological benefits. All Terrapin's meat is free of hormones and antibiotics.
"I'll get the more expensive product because it's a better product," Kroner said. "There's an ongoing awareness about healthy dining, but lots of people come here because the food just tastes good."
His goals are direct: to serve "what's healthy for the consumer and for the environment."
Living in the Hudson Valley has given him access to fresh, organic produce and although 10 years ago the quality grass-fed meat had to be brought in from Colorado, now a local cattle company serves the restaurant.
"I'm not going to try and force the customers to understand," he said. "I just do what I do because I have integrity in what I do. I'm of the school that everybody has an individual taste."
The fact everything at Terrapin is served fresh means he can easily alter meals. "I don't pop anything out of a freezer bag, so it's easy to just make requests, we don't mind," he said. "If somebody has a concern because they have a specific requirement, I can make anything in my kitchen. We're very, very flexible."
He's passionate about making the dining experience not only healthy, but also personal and enjoyable.
"I want to do something I can be proud of," he said. "At the end of the day, for me, that's the most important thing."
Additional Facts

New World Home Cooking 1411 Route 212 Saugerties Phone: 845-246-0900 Web: www.ricorlando.com
Aroma Thyme Bistro 165 Canal St. Ellenville Phone: 845-647-3000 Web: www.aromathymebistro.com

Terrapin Restaurant and Bistro 6426 Montgomery St. Rhinebeck Phone: 845-876-3330 Web: www.terrapinrestaurant.com


We would never expect you to eat this shrimp, nor do we serve farmed Asian shrimp

One Awesome Blender